Banana Split Marshmallow Salad Recipe

5 1 3
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Banana Split Marshmallow Salad Recipe

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5 1 3
Publisher Photo
This is an old standby I take to potlucks and other gathering. When I do, people ask, "Who brought that luscious salad?" It goes well with most foods but is especially good with ham.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 2 cups water
  • 1 package (3 ounces) lemon gelatin
  • 8 large marshmallows
  • 2 bananas, sliced
  • 2 teaspoons lemon juice
  • 1/4 cup sugar
  • 5 teaspoons all-purpose flour
  • Dash salt
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 cup heavy whipping cream, whipped
  • 1/4 cup chopped pecans

Directions

Drain pineapple, reserving 1/2 cup of juice; set aside. In a saucepan, bring water to a boil; remove from the heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin. Pour into an 8-in. square dish. chill until firm. Combine the sugar, flour and salt in a saucepan. Stir in egg and reserved pineapple juice; cook and stir over low heat until thickened. Remove from the heat; stir in butter. Cool. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight. Yield: 9 servings.
Originally published as Banana Split Salad in Reminisce March/April 1994, p53

Nutritional Facts

1 piece: 259 calories, 14g fat (7g saturated fat), 63mg cholesterol, 71mg sodium, 33g carbohydrate (28g sugars, 1g fiber), 3g protein.

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  • 1 can (8 ounces) crushed pineapple
  • 2 cups water
  • 1 package (3 ounces) lemon gelatin
  • 8 large marshmallows
  • 2 bananas, sliced
  • 2 teaspoons lemon juice
  • 1/4 cup sugar
  • 5 teaspoons all-purpose flour
  • Dash salt
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 cup heavy whipping cream, whipped
  • 1/4 cup chopped pecans
  1. Drain pineapple, reserving 1/2 cup of juice; set aside. In a saucepan, bring water to a boil; remove from the heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin. Pour into an 8-in. square dish. chill until firm. Combine the sugar, flour and salt in a saucepan. Stir in egg and reserved pineapple juice; cook and stir over low heat until thickened. Remove from the heat; stir in butter. Cool. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight. Yield: 9 servings.
Originally published as Banana Split Salad in Reminisce March/April 1994, p53

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hvn_boud User ID: 1461508 11174
Reviewed Nov. 4, 2013

"Wonderful creamy and delicious salad"

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